I used a loaf of hearty French bread for this recipe and I added a bunch of savory herbs and fresh vegetables. You can use whatever bread you have available to you but I recommend a dense, heavy loaf that has been left out overnight or is slightly toasted to dry it out. Feel free to add in whatever other mix ins you would like, such as cranberries, diced carrots, or mushrooms. This recipe is easy and forgiving and hard to mess up.
YIELDS
8–10 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 loaf (1 lb) french bread, cubed and dried
- 1 stick (1/2 cup) vegan butter
- 6 ribs celery, diced
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tbsp fresh rosemary
- 1 tsp ground sage
- 1 tsp dried thyme
- salt & pepper to taste
- 1/4 cup water
- 1/4 cup white wine vinegar
- 1 cup vegetable broth
- 1/2 cup water
- 2 tbsp cornstarch
- 1/4 cup fresh scallions, diced
Directions
1. If you need to dry out your bread, toast it in the oven at 250°F for 20 minutes while you prepare the rest of the recipe. Add dried bread to a large mixing bowl and set aside.
2. Preheat the oven to 350°F. In a large skillet, heat the butter over medium heat. Add the celery, onion, and garlic and sauté for about 5 minutes until soft.
3. Season with spices and stir to coat. Add the 1/4 cup water, white wine vinegar, and broth. Bring to a boil and reduce to a simmer. Let simmer for about ten minutes.
4. In a small bowl, whisk together the 1/2 cup water with cornstarch and pour into the pan. Mix well. Let simmer for a minute or two before removing from heat.
5. Pour mixture over the bread. Mix well to evenly coat the bread. Stir in the scallions.
6. Pour into a baking pan and bake for 50 minutes to an hour. Bake less for a softer stuffing, and longer for more firm, crispy stuffing.
Also by Lauren: Vegan Cranberry Cream Pie
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Lauren Sacerdote
